Sage and Onion Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two or three peeled onions, and cut them up in little dice shapes and put them into a stewpan with two ounces of butter or clean fat, and fry them together for about fifteen to twenty minutes,...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- stock
- brown gravy
- white breadcrumbs
- sage
- onions
- salt
- pepper
- butter
- fat
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